Strawberry Rhubarb Pie
- Level: Intermediate
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 504
- Total Fat
- 27
- Saturated Fat
- 17
- Carbohydrates
- 64
- Dietary Fiber
- 4
- Sugar
- 34
- Protein
- 5
- Cholesterol
- 69
- Sodium
- 46
- Total: 3 hr (includes resting and cooling time)
- Active: 40 min
Ingredients
Dough:
2 cups all purpose flour, plus additional bench flour
Pinch salt
1 cup unsalted butter, chunked
1/2 cup ice water, plus more as needed
Filling:
1 1/4 pounds rhubarb, trimmed, cut in 1/2-inch pieces
2 pints strawberries, hulled and sliced
1 cup granulated sugar
Pinch ground cinnamon
1 tablespoon flour
Pinch salt
Juice of 1 lemon
2 teaspoons vanilla extract
2 tablespoons unsalted butter
Milk, for brushing
Granulated sugar, for sprinkling
Directions
- Combine the flour, salt and butter in a large bowl. With a bench scraper or pastry cutter, cut the butter into the flour until it forms pea-size chunks. Slowly add the ice water, folding it into the flour until it comes together in a dough; be mindful not to overwork the dough. If the dough is too dry, add another tablespoon of water at a time. Turn the dough out onto a lightly floured work surface. Divide in half and form into disks. Wrap the two disks in plastic wrap and refrigerate for at least 30 minutes to let the dough rest.
- Preheat the oven to 425 degrees F.
- Roll out one of the disks into a 12-inch round on a lightly floured work surface. Roll it up onto the rolling pin and carefully transfer to a 9-inch pie plate. Gently press the bottom crust into the plate with your fingers. Leave the edges untrimmed.
- To the bottom crust, add the rhubarb, strawberries, sugar, cinnamon, flour, salt, lemon juice and vanilla. Dot with pats of the butter.
- On the same lightly floured work surface, roll the second disk of dough into a 12-inch round. Lay the top crust over the pie and crimp the edges.
- Brush the top crust lightly with milk and sprinkle with granulated sugar. Cut vent holes in the center. Bake for 20 minutes; lower the temperature to 375 degrees F and bake for another 45 to 60 minutes, or until the filling is bubbling.
- Cool completely before serving to allow time for the filling to set up.